COWBOY STEAKS RECIPES

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STEAKS WITH CHIMICHURRI RECIPE | REE DRUMMOND - FOOD NETWORK



Steaks with Chimichurri Recipe | Ree Drummond - Food Network image

I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield as many steaks as you like, with enough sauce for 8 to 10 steaks

Number Of Ingredients 10

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

Steps:

  • First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
  • Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
  • Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
  • Slice the steak. Serve it with the chimichurri on the side.

BACON-WRAPPED FILETS WITH COWBOY BUTTER - THE PIONEER WOMAN



Bacon-Wrapped Filets with Cowboy Butter - The Pioneer Woman image

Why settle for steak when you can have steak wrapped in bacon. Melt some herbed butter on top and you have the ultimate dinner.

Provided by Ree Drummond

Categories     date night    romantic meals    dinner    main dish    meat

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 9

5 tbsp. salted butter, softened
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1/2 tsp. grated lemon zest, plus 1 teaspoon lemon juice
1 tsp. dijon mustard
2 8- to 10-ounce beef filet steaks (about 2 inches thick)
Kosher salt and black pepper, to taste
2 slices bacon
1 tbsp. olive oil

Steps:

  • Mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl with a fork. Scoop the butter mixture onto a sheet of plastic wrap. Wrap up and form into a 3-inch log. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 450˚. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.
  • Heat the olive oil and remaining 1 tablespoon butter in a medium cast-iron skillet over medium-high heat. When the butter melts, add the steaks to the skillet and sear until golden brown, about 1 minute per side.
  • Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top.

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